Korean seafood and tofu soup
I used to live very close to a Tudali family. I often go to eat with Yuanyuan children's shoes. I love seafood and tofu soup most, which is actually South Korea's tender tofu soup (). Later, I moved, but it was far away and it was inconvenient to eat, so I decided to make it myself! The final result was full of delicious flavor ~ I ate a big bowl with rice! The quantity of 3 people was solved by the two of us...==
Recipe Recommendations
- fresh shrimp of 4
- tender tofu a box of
- Flammulina velutipes 1 handful
- green pepper one
- red pepper one
- radish a small piece
- pear a small piece
- eggs of 2
- garlic 2 to 3 petals
- soy sauce a little
- chili oil appropriate amount
- sesame oil appropriate amount
- Korean hot sauce 1 tablespoon
- salt appropriate amount
Steps for Korean seafood and tofu soup
1
Preparation of the main ingredients: Wash the shrimp, remove the shrimp lines, mix the seafood into assorted seafood, wash and select the mushroom mushrooms, wash and select the green and red peppers, remove the stalks and shred, and shred the garlic, pear and radish into minced ground.
2
Use a spoon to scoop the tofu into small pieces, add garlic, pear, and shredded radish, add a small spoon of soy sauce, marinate slightly, about 30 minutes (most tofu in Korean tender tofu soup is crushed to make soup), set aside.
3
Pour in sesame oil, heat the pan, add the shrimp, stir-fry until it changes color, and then add chili oil and stir fry (you can also add chili noodles and stir-fry to make red oil, so you can put more oil, mine is a little less oil, and the chili noodles are a little bit burnt).
4
Pour the marinated tofu into the pot, stir fry it slightly, add water (or whitebait stock), and just finish the tofu. We prefer to drink soup and there are many ingredients, so if we add too much water, we can't see the tofu in the photos.
5
Add the seafood assorted into the pan, add a large spoonful of Korean hot sauce, mix well, and bring to a boil over high heat.
6
After boiling, add the mushroom mushrooms, and later beat the eggs in (we like lying eggs, so we didn't break them up in advance. If we like egg drops, break the eggs in advance and mix well). After boiling again, add salt and pepper noodles to season, add shredded pepper, turn off the heat, and take out the pan.
7
The final result.Korean seafood and tofu soup Make Tips
1. This soup actually takes 3 to 4 people to make it. If there are fewer people, the amount of ingredients will be reduced. 2. In step 3, it is best to use chili oil to save it easy to paste the pan and less spicy oil. In the end, the red oil of the soup will be light. 3. The crab sticks in the seafood assorted I use are not very good. They have a lot of starch, and they end up turning into small dough sheets. If it is also this kind of thing, put less. If it is the crab sticks in Korea with a lot of crab meat, it will not matter ~4. Don't use too much soy sauce for pickled tofu, a little will become a supplement: The taste of Tudali is because it is cooked with beef soup. When you drink it, it has the aroma of beef soup ~ You can try it if you don't think it's troublesome!